Italian panettone cake - how to cook homemade muffins with raisins, poshagovіy recipe with a photo
In Slavic Easter cake, an Italian cousin - the holiday fruitcake Panettone. Unlike us, in Italy such pastries traditionally served at Christmas and is not covered with glaze. Italian panettone cake turns airy, tender and incredibly tasty. Let us together ispechom cake with raisins in Italian, and my detailed recipe with step by step to make a photo will be a good help for your experiment at home.
To prepare the dough for an Italian cake we need:
For the dough:
- 440 ml of water;
- 50 g compressed yeast;
- 2 tbsp. l. Sahara;
- 4 tbsp. l. flour.
For the dough:
- 4 egg yolks;
- 240 ml natural yogurt without additives;
- 300 g of sugar;
- 100 g butter;
- 1/2 hours. L. salt;
- 1 sachet vanillin;
- 1100 grams of flour;
- 200 g of raisins.
How To Bake Italian panettone cake at home
Starting preparation, raisins Fill the hot water. Leave it for 20 minutes. Then, get rid of the liquid through a sieve.
To prepare the dough podogreem water to warm state. Soluble in water, sugar, yeast crumble. In the next step we add flour and whisk to work intensively. We cover the container with cling film brew. Leave the brew in a warm place for 15-20 minutes. On phot it shows that the dough rose beautifully. Now you can add the remaining ingredients.
stirring whisk, pour slightly beaten egg yolks, yogurt room temperature, load sugar, salt, vanillin, soft butter. The mixture was kneaded to homogeneity. Now it's meal time. I sift it and add to the dough in small portions. Knead the dough by hand. That it is not sticking, wipe your hands with oil.
produced a large capacity for the test. The bottom of the cookware pritrusim flour and transfer the dough into it. Top again floured.
Cover with a towel, leave the dough for the cake approach 1, 5:00. The kitchen should be warm and the windows closed. Here it is held the right time and the dough has increased significantly in size.
It is time to remember about the dried fruit. Steamed raisins peppered with a little flour and enter into the dough.
This is what I have as a result of mixing.
Let us expand on the baking disposable paper forms. Fill them with dough in half volume.
Now, we shall cover with a towel and give up the blanks. This procedure is necessary to select the order of 30-40 minutes. During this time, heat the oven to 180-200 ° C. Then, put it in the pan with the workpieces at the second shelf from the bottom. To Italian cakes not scorched, 20 minutes after the beginning of the baking parchment or will cover a top foil. Small cakes I baked for 40 minutes, and more - 50 min. We reserve our holiday cakes at rest until cool.
Since Italian panettone cake I bake for our Orthodox Easter, the top cover them with glaze and decorated with colorful Easter Topping.
Here are our cakes with raisins in Italian ready.
Easter baking this recipe turns out delicate, soft and very tasty. In the section crumb cake in the air and slightly moist. Butter cake baked according to a recipe for a long time remains soft, which is important. patience and a little time - and the store cakes remain in the past. Cook with pleasure. Happy Easter!